Oyster Report 5.8

East Cape
Harvest location: Prince Edward Island, Canada
Farmer: Phil Inserink
‍
How they taste:  These oysters are so unique!  Think caramelized onions, nori, and spring garlic. The meats are super plump and have a clam-like chew. The brackish waters from the Souris River gives his oysters a distinctively different profile than many other PEI oysters.

Voyagers, a rory's place fav!
Harvest Location:  White’s Flat, Plymouth, MA
‍Farmers: Tom Hagan and Todd Jesse
‍
How they taste:  These puppies taste like jumping into the bay on a summer day – a burst of salt that slaps you right in the face! There’s a residual sweetness that lingers like the afterglow of a sip of Sancerre. A snacky bite of clean Maldon sea salt sprinkled on popcorn.

How they're grown: Voyagers begin their lives in grow out bag stored in “condos” (stacked trays, that house, multiple layers of bags that look like, you guessed it – oyster condos!). And are eventually transferred to trays which rest on the bay floor. Whites flat is made of hard sand that is ideal for using this type of submerged gear. The farm is located at the deeper, reaches of the flat which keeps their oyster submerged for longer, and is at the meeting point of Duxbury, Kingston, and Plymouth Bays, which means a swirly twirly gumdrop of nutrient rich waters for the oysters to feast upon.

Sweetwaters
Farmer: Hog Island Oyster Co
Harvest Location: Tomales Bay, CA
 
How they taste: rack and bag grown.  medium texture, mild brine. herbaceous, slighty sweet and smoky finish. yummmm

keep it real, send love to your moms this weekend